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Tuesday, December 30, 2008

Processed dairy is any dairy that has been altered from its raw state by heating the dairy above a cow's body temperature. Pasteurization, irradiation, boiling or homogenization are the most commonly known forms of processing. Also, the processes of chemical treatment are used to enhance flavor, fortify and preserve bad-tasting milk that has been heat-treated and putrefactive. The common store type of milk is processed to the extent it turns blue. They add large amounts of dolomite (mined calcium carbonate, that is rock) to make it white and add irradiated hydrogenated vegetable oil as Vitamin D. Hydrogenated oil has the same molecular structure as plastic unlike natural raw milk. Additionally, irradiated oil is not Vitamin D yet the FDA allows them to call it that. The following processes are used to treat dairy:

Irradiation - Exposing milk to destructive light such as high-intensity ultraviolet or radioactive contamination; also called cold-pasteurization

Homogenization - Subjecting the milk-fat (cream) to high pressures and forcing it through a tight-meshed screen that causes the fat-molecules to rupture, turn rancid and spoil. Homogenization originated to hide milk that was low in fat. In early years, low-fat milk was considered less desirable and unhealthy. Homogenization today is performed to keep the cream from separating from the milk so that it will not sour and the milk looks even.

All of these processes destroy or damage the wonderful nutrients in raw milk.

Thursday, December 25, 2008

Dr Abd-El Aziem Farouk Gad of the International Islamic University of Malaysia (IIU) says he has developed a cheaper and faster DNA isolation technique to detect pork in food items and help boost the halal food industry.He said the relatively cheap invention would benefit food industries, especially those producing halal food items, as it enabled speedier and cheaper detection.

"This is especially significant as Malaysia is moving towards becoming a significant player in the halal food market estimated to worth US$1.2 trillion (about RM4.32 trillion) annually," he told Bernama in an interview.Based on the Polymerase Chain Reaction (PCR) method, it allows a small amount of the DNA molecule to be amplified exponentially. PCR is commonly used in medical and biological research labs for the detection of hereditary diseases, identification of genetic fingerprints, diagnosis of infectious diseases, cloning of genes, paternity testing and DNA computing.

Dr Gad, an Egyptian-born German national who came to Malaysia about four years ago, said the IIU's Halal Industry Research Centre hoped to commercialise the technique early next year."We are looking for industrial partners," said the associate professor at the department of biotechnology engineering in IIU's engineering faculty.Dr Gad's research had also seen the development of new biomarkers for more specific detection of pork content in food. Biomarkers are specific physical traits used to measure or indicate the effects or progress of a disease or condition."The detection system for food using my new developed biomarkers is five times more sensitive than other biomarkers. The cost of DNA isolation using my system is also reduced by at least 100 times to 25 sen per sample when compared to any available detection system at present," said the German scientist who previously worked at the famous Humboldt University in Berlin.

Dr Gad estimated that it would cost about RM2.50 to determine one food sample under his DNA detection technique, a critical part for halal certification using DNA, compared with RM25 per sample under current available techniques.He also estimated that it would cost about RM250 to put together a DNA detection kit as opposed to current detection kits costing about 10 times as much.Such cost effectiveness meant that large industries can use his technique to check a few hundred samples in one day to determine the origin of the meat species, he said.

"This is especially useful for the detection of pork content in food items like sausages and chocolates," he added.Dr Gad said his detection technique had been confirmed and validated by many trials at IIU and on site testing at food factories.

Wednesday, June 18, 2008

I've always been a promoter of not believing in any Kosher (or any other non muslim certification whatsoever). Its ironic when the people that really care about what's going in their stomach will not trust most "Halal" certifications, but will without any investigation believe a product is ok to consume just because some Kosher agency is "supposed" to have certified it.

The theory of jews not mixing milk with meat is not as black and white as most people would believe and have you believe.. This is the reply i got from a Rabbi recently..

MY QUESTION:

Question: I was wondering if it is possible in any way shape or form...for a product to have meat.. (any part of an animal) in a product whilsthaving some dairy ingredients in it also... and.. still be labelled Kosher..

(scroll down to the 9th paragraph where it talks about \"kolatin\" and itbeing permissible with dairy products)..

Rabbi XYZ of Bckosher.org's answer:

Hello,Your question actually deals with some complex areas of Jewish law.Basically most products may not contain Dairy and meat derivates.There are very few exceptions when the meat derivate loses its meat statusdue to the manufacturing processes.Yours,Rabbi xyz

so the "exceptions" are there... so you will be eating haram... VERY VERY few times.... very very satisfying indeed...

Imaginary Hashgachos There are so many kosher certifications now being used by kosher-certified companies that the consumer has already been imagining them into being. Take the following as an example.

There is any obviously Russian product for sale that bears a “K” inside a Q. This does not have the same appearance as Rabbi Aryeh Spero’s Quality Kosher symbol (a Chof inside a Q). Still, it has a “K”. Perhaps that means kosher, or so goes the logic, but not the fact.

Imported stouts, both flavored and unflavored, have been spotted displaying an “OK”. They do not have a “K” in the circle, but rather they hae an “O” next to a “K” with a plus sign following. But it says “OK+”; so isn’t that okay?

Sunday, June 15, 2008

Meat and Milk cannot be mixed according to Kosher rules?? THINK AGAIN!!..

With such important needs to be met, several companies have recently developed Kosher gelatins that meet the rigorous requirements of virtually all authorities. One company has developed a product called Kolatin� - a beef gelatin made from Glatt Kosher beef hides, which was the process that was originally approved for Kosher gelatin production forty years ago.

The only Halachik concern with such a product would be its Pareve status, an issue that was indeed dealt with at that time. Rav Moshe Feinstein ruled that clean hides from Kosher animals are not considered meat as regards the rules of Basar B'Chalav M'Doraissa (on a Biblical level). Therefore, if they are processed in such a way as to render them essentially tasteless - as is the case with gelatin - the product is considered Pareve. Rav Aharon Kotler, while disagreeing with this concept, nevertheless allowed its use in milk where it constitutes less than 1/60 of the product (similar to the Halacha of using Kosher animal rennet to make cheese). The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that such material would be considered Pareve. The only practical problem with the product is that its production is tedious and therefore more costly than conventional gelatin. First, only part of the production in a Kosher slaughterhouse is indeed Kosher - some animals are Treifa (having damaged internal organs) and others are not slaughtered properly (Neveila), both of which are not Kosher. As such, hides from Glatt Kosher animals must be monitored and segregated for gelatin production. Second, the hides must be soaked and salted ("Kashered") to remove blood, just as all Kosher meat is processed. Third, the hides used in conventional gelatin production are generally the trimmings and other by-products of the leather industry, which can be purchased at heavy discounts; Kosher hides are prime material and must be purchased at full price. Fourth, the equipment used to produce Kosher gelatin must be completely Kashered from their normal non-Kosher production, a time-consuming and expensive process. In addition, the entire process must be supervised. Nevertheless, Kolatin is used to make true gelatin deserts and real marshmallows, both of which are available with a reliable Kosher certification under the Elyon label.

Friday, June 13, 2008

The Mujlisul Ulama of South Africa has established beyond any doubt that Coca Cola as well as all other soft drinks contain very small quantities of alcohol. In this fact there is no doubt and the manufacturers of these minerals cannot and do not dispute this claim. Attached hereto are papers which testify to the validity of our claim.Some of our bretheren dispute our stand and not only disagree with our findings, but actively, practically and sarcastically advocate and encourage Muslims to consume these minerals.

While they are entitled to their opinions based on Shar'i proofs if indeed they do possess any such proofs, we must stress that they are not discharging their duty as Ulama-e-Haqq on account of their negligent and childish attitude in this matter. Every Aalim of Truth should be aware of Rasulullah's (sallallahu alayhi wasallam) advice that Muslims should abstain from mushtabah (doubtful) things. A mushtabah thing becomes such not on the basis of one's personal feeling, likes or dislikes. A thing will become mushtabah where there exists valid Shar'i Dalaa-il . When a group or even a single Aalim acting on the basis of valid Shar'i Dalaa-il proclaims an item unlawful, then a valid doubt has been introduced. The item becomes mushtabah and in terms of Rasulullah's (sallallahu alayhi wasallam) exhortation the mu'min should abstain therefrom.

Hence, even those Ulama who claim that Coke is absolutely halaal should not step out of their way to encourage people to consume such minerals.

Thank you for writing requesting information regarding our a Wrigley product. We appreciate your interest in our company and our products.

In answer to your question, the vast majority of Wrigley products sold in Canada are free from ingredients of animal origin, including egg and dairy products. Glycerin is the most common ingredient in our gum products. Glycerin can come from animal, vegetable or synthetic sources. The glycerin we use comes from vegetable sources only.

Extra® Polar Ice gum contains tiny flavour beads encased in a microscopic layer of gelatin, which is animal based. This brand is not to be confused with Excel ® Polar Ice, which does not contain gelatin. Juicy Fruit Twisted Green gum uses shellac (also known as Confectioner's Glaze) as a coating agent.

In addition, the different varieties of our ALTOIDS® mints, Lifesavers Gummies and Excel Cool Blast (liquid-filled) mints do contain very small quantities of gelatin which is derived from pork. Gelatin does not impart any flavor to ALTOIDS, but it's a necessary ingredient for the texture of the mints. When we use gelatin it is thoroughly purified and dried during its manufacturing process. Lifesavers Cremesavers brands use dairy products.

Our staff is continually looking at alternatives to animal gelatin, but at the moment we've not been able to find a substitute that produces the same quality consumers expect of our products.

Another common question concerns whether glycerin or sugar alcohols are true alcohols or not. Glycerin is an alcohol but this type of alcohol is a natural byproduct of most plants, fruits and vegetables or it sometimes has a synthetic source. Sugar alcohols refers to the group of ingredients that are artificial sweeteners. We would like to point out that these alcohols are NOT the same as the ethyl alcohol found in alcoholic beverages.

Your interest in the Wrigley Company is greatly appreciated, Aamir. We hope this information is helpful to you.

Sincerely,

Angela BrooksConsumer Affairs Representative

Please do NOT reply to this email. If you would like to respond to this message, click on the link below.

http://www.econsumeraffairs.com/wwj/wrigley/ContactUs

*If mr Aamir or anyone else for that matter has any other updates.. or any other material regarding Halal / Haram status of any product ... please do inform / comment without hesitation..

Monday, May 19, 2008

There are two kind of soy sauce, one which obtained by fermenting soybean and wheat just like wine and it is called naturally brewed soy sauce containing 2-3% alcohol. The other one is non naturally brewed soy sauce which is obtained without fermentation by blending hydrolyzed soy protein, salt, water, corn surup and sodium benzoate. It is also called all purpose soy sauce.

The naturally brewed soy sauce is made with soybeans, salt and wheat. The soybeans are steeped in water for 16 hours; then the soaked beans are dehulled and cooked. The beans mixed with wheat flour or grit are inoculated with fungi Aspergillus orzyae and incubated for three days with occasional stirring. This is called the Koji stage. The resulting material is mixed with brine. A ferment dominated by yeasts and lactic acid bacteria then develops, this being Mormi stage. After an incubation of one month to three years, a dark salty liquid with a pleasant savory aroma is drained from the fermentation vessel, clarified, pasteurized and packaged for sale. Yeast growth is vigorous during incubation period and the production of carbon dioxide indicates that an alcoholic fermentation is taking place. Typically, a full brewed soy sauce will contain between 1 and 2 % (V/V) ethanol. Due to the presence of 2% alcohol, a spirit duty is imposed on naturally brewed soy sauce in United Kingdom.

There are two kind of soy sauce is available in USA and Canada. One is naturally brewed soy sauce supplied by Kikkoman Company with 1.7% or more alcohol and the other is the acidified hydrolyzed soy protein soy sauce (All purpose Seasoning) by ConAgra's Company under LA Choy brand name. The Kikkoman Soy sauce (made with soybean, wheat and salt) is a haram product due to the presence of 1.7% or more alcohol.Source

Dont just look at the ingredients... look at the process through which the ingredients themselves are made..

Vegetable shortening-Fats and oils of plant origin. As long as the word "pure" or 100% is not used with vegetable shortening, there is no guarantee that animal fats are added to the extent of 5-15%.Source

* Vegetable or blended vegetable oils can be Haram. Vegetable shortening and margarine's contain emulsifiers again and are described in food as vegetable oil or blended vegetable oils. It is misleading but lawful.

* Vegetable shortening, animal fats and some margarine's are Haram. Animal fats are made by collecting trimming from abattoirs and butcher shops to make fats. As for margarine's, they contain emulsifiers that can be Haram or whey powder made with Haram rennet.Source

-Beta carotene, which is found in plants, is a precursor of vitamin A. The body converts beta carotene to vitamin A. It occurs mainly in fruits and vegetables that are deep yellow, orange, or dark green in color, such as carrots, squash, yams, peaches, apricots, spinach, collard or mustard greens, and broccoli. It is an antioxidant, a compound that may prevent cancer-causing substances from damaging DNA. Epidemiologic studies have linked high intake of foods rich in beta carotene and high serum levels of the micronutrient to a reduced risk of cancer, particularly lung cancer.

Assalam O Alaikum

Beta Carotene itself is Halal ingredient because it is obtained from plant source. But it has to mix with a carrier such as vegetable oil and gelatin to dissolve or disperse in a food system. The carrier added to Beta carotene is considered as a processing aid ingredient and it is not require to mentioned in the ingredient list. If it is mixed with vegetable oil, it is Halal. But if it is mixed with pork gelatin, then it becomes Haram.

A Halal or genuine Kosher symbol indicate it is not mixed with pork gelatin and sometimes it is mixed with fish gelatin for example Sunny Delight fruit drinks in which Beta Carotene is mixed with fish gelatin.

Thursday, April 3, 2008

Like most vitamins, vitamin B3 (niacin) may be obtained in the recommended amount with a well-balanced diet, including some enriched or fortified foods. Niacin can be found in nuts, dairy products, lean meats, poultry, fish, and eggs. Some niacin is also supplied by legumes and enriched breads and cereals. The best dietary sources of vitamin B3 are found in beets, brewer's yeast, beef liver, beef kidney, pork, turkey, chicken, veal, fish, salmon, swordfish, tuna, sunflower seeds, and peanuts. Good sources of niacin include yeast, meat, poultry, fish (e.g., tuna, salmon), cereals (especially fortified cereals), legumes, and seeds. Milk, green leafy vegetables, coffee, and tea also provide some niacin. In plants, especially mature cereal grains like corn and wheat, niacin may be bound to sugar molecules in the form of glycosides, which significantly decrease niacin bioavailability.

There are three synthetic forms of this vitamin: niacinamide, nicotinic acid, and nicotinamide. Taking a synthetic form of the vitamin can help one avoid the "niacin flush". The flush is temporary and only associated with large doses. However, pure niacin is found in relatively small amounts in most foods. Turkey meat is rich in tryptophan, and so is a good source for Niacin. Niacin is available as a tablet or capsule in both regular and timed-release forms. The timed-release tablets and capsules may have fewer side effects than the regular niacin; however, the timed-release are more likely to cause liver damage and are therefore not recommended for long-term treatment. Regardless of the form of niacin being used, periodic checking of liver function tests is recommended when high-dose (2 – 6 gm per day) of niacin is used.

Sunday, March 30, 2008

1) Maple syrup can be treated with a very small amount of animal fat, butter, or cream to reduce foaming. Most modern producers use synthetic compounds in order to reduce foaming during production. It is typically vegan. Spring Tree, Maple Groves, and Holsum Foods all report that their maple syrups do not use an animal-derived defoaming agent.

2) At one time, maple syrup producers routinely added a small amount of lard, an animal fat, during processing to minimize foaming. In recent years, this practice has been eliminated by nearly all maple syrup companies. Instead, a small quantity of vegetable oil is typically used. If you have a concern and want to verify how your maple syrup was made, contact the producer directly

3) Maple syrup is another sweetener which may sometimes be a concern. The process of making maple syrup requires an agent to reduce the foam on the syrup by adding a small amount of fat to the liquid.

The traditional process of reducing the foam in maple syrup has included the use of lard. Previously, local producers would hang pork fat over a tub of maple syrup and let drops of fat drip into the syrup. Others used milk, cream or butter. If animal products are used in the form of lard or milk, the amount is minute. For example, eight to ten gallons of syrup will involve a quarter of a teaspoon of cream or a pea-sized drop of butter.

ALSO

Vegetable oil is a common defoaming agent. It can be applied to the end of a wooden stick and dipped into the foaming part of the maple syrup. Most manufacturers of maple syrup now use vegetable oil or synthetic defoamers instead of lard.

These are excerpt from various articles to make the general consumer understand the need for investigating (generally all products but in this case) maple syrup before comsumption. The good news as some of the articles on the internet state that the general practice has changed from predominantly animal fat being used to vegetable Oil being used. Nonetheless there still is a possibility the Maple Syrup you are using Might be conatining Lard so therefore its best to check this out.

Letter received from Robinhood flour making company regarding what's in the flour they sell:

March 25, 2008

Mr. abcd pqrst100 Tory LnToronto, ON M1B 4Y8

Dear Mr. xyzret,

This letter is in reference to your recent contact with Smucker Foods of Canada Co. We appreciate the time you have taken to contact us and most certainly enjoy hearing from consumers who enjoy our products. The composition of the Robin Hood flour is enriched wheat flour. The enriching ingredients mandated by the Canadian governement for all flours are ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid. The flour also contains the bleaching agent benzoyl peroxide and the amylase enzyme.

Again, thank you for taking the time to contact us. If you should have further questions or need additional information, please contact us at 1-800-567-1897, Monday to Friday, between 8am and 7pm EST.

Sincerely,Jessica VidalConsumer Services Representative

Ref # xxxxxxxx

so this/these product(s) made by robinhood need further investigation since the source of the "fortification" ingredients is unkown as of yet...

Products number in the hundred of thousand (if not millions) in supermarkets all over north america... To check all these products with resepect to suitability of use by muslims by one person or even a group is very much impractical. The approach we at eathalalfood.blogspot.com are goign to take is to post assignments.... for anyone and everyone to volunteer to do..

its simple how it works...

Assignment #1:

The process through which raw apple juice is filtired to end up in the shape we buy it from the stores; uses (sometimes or more) pork / beef gelatin. We need you to call up as many apple juice manufacturers and post the result of your investigation in the following manner:

The list of 599 additives approved by the US Government for use in the manufacture of cigarettes is something every smoker should see. Submitted by the five major American cigarette companies to the Dept. of Health and Human Services in April of 1994, this list of ingredients had long been kept a secret.

Tobacco companies reporting this information were:

American Tobacco Company

Brown and Williamson

Liggett Group, Inc.

Philip Morris Inc.

R.J. Reynolds Tobacco Company

While these ingredients are approved as additives for foods, they were not tested by burning them, and it is the burning of many of these substances which changes their properties, often for the worse. Over 4000 chemical compounds are created by burning a cigarette, many of which are toxic and/or carcinogenic. Carbon monoxide, nitrogen oxides, hydrogen cyanide and ammonia are all present in cigarette smoke. Forty-three known carcinogens are in mainstream smoke, sidestream smoke, or both.

It's chilling to think about not only how smokers poison themselves, but what others are exposed to by breathing in the secondhand smoke. The next time you're missing your old buddy, the cigarette, take a good long look at this list and see them for what they are: a delivery system for toxic chemicals and carcinogens.

Cigarettes offer people only a multitude of smoking-related diseases and ultimately death.

The following steps are those taken by a chocolate manufacturer to process cocoa from a bean into chocolate.

Process Description

Sorting The beans are cleaned and separated by country of origin.Roasting The beans are heated in 215 to 260 degrees C air for 15-20 minutes.Shelling (Winnowing) The husks are removed, leaving the "nibs"... the meat of the cocoa bean.Grinding A machine grinds the beans making them warm enough to melt the cocoa butter, the liquid is called chocolate liquor.Extracting Some of the cocolate liquor is pressed to take away the cocoa butter, leaving dry cocoa powder.Mixing Condensed milk, sugar and some cocoa butter are added tot he chocolate liquor and completely combined.Refining Steel rollers mooth out the tiny particles of cocoa, milk and sugar.Conching The chocolate is smoothed even more as additional cocoa butter is added to mixing machines. Originally these machines resembled seashells.Tempering The smoothed chocolate is cooled from about 62 degrees C to about 27C, and is ready to be molded into candy shapes.

Monday, March 24, 2008

Edible gelatine is a natural foodstuff. The raw materials used in its manufacture are skin (pigskin and hide split) and bone taken from slaughtered animals that have been approved for human consumption. The collagen contained in these raw materials is the actual starting material used for the manufacture of gelatine.

Native collagen is a scleroprotein based on a polypeptide chain comprising approximately 1,050 amino acids. Three of these chains form a triple helix.

Superimposition of many of these triple helices produces fibrils of collagen that are stabilized by cross-linking, hence forming a 3-dimensional network structure. This particular structure renders collagen insoluble; it is then brought into soluble form by partial hydrolysis as gelatine or gelatine hydrolysate.

The amino acid content of collagen and hence of gelatine is about one third glycine and a further 22% proline and hydroxyproline; the remaining 45% comprise 17 amino acids. Gelatine has a particularly high content of acidic and basic amino acids. Of the acidic amino acids (glutamic acid and aspartic acid), about 1/3 is present in the amido form as glutamine and aspargine. Cystein is completely absent; of the sulphur-containing amino acids, methionine is the only one present, in low proportion.

Commercially available edible gelatines have the following composition:

• 84 - 90% protein• 8 - 12% water• 2 - 4% mineral salts

They contain no fat or carbohydrates, no purine or cholesterol and are in addition free of all preservatives. All edible gelatines comply fully with all bacteriological standards.

Gelatine is a modern foodstuff that is used in nume-rous industrial applications. Wherever gellating agents, stabilizers, binding agents, emulsifiers, filmformers, foaming agents and creaming agents are required, this practically invisible, neutraltasting product is used.

In addition, gelatine can be used for protein enrichment, the reduction of fat and carbohydrates, as a carrier and for the reduction of salts. These various applications, however, require different types of gelatine; the right selection requires expert advice. The GELITA Applications Service provides such advice through highly qualified and experienced food technologists. Thus, our product range includes gelatine for every application.

The development of semi-fat, low-fat and light products would often not be possible without gelatine. Whether semi-fat butter or margarine, low-fat pastries, reduced-fat cheese preparations, soft cheeses or sugarfree and gumbased sweets, both gelatine and gelatine hydrolysate are commonly used. The reasons for this are that gelatine binds large quantities of water to form a gel and that it provides such products with properties that make them pleasurable to eat, an aspect that is particularly important for new products.

In the paper industry, our technical gelatine is used as an impregnation agent and adhesive. It is even used in to protect banknotes from the effects of light and hence make them more durable. In particular, technical gelatine is used in the lamination of large surface areas, e.g. board games, files and displays. And perforated, folded cartons make for attractive packaging.

Other advantages: our gelatines are suitable for universal application, can be processed highly flexibly after drying, are biologically degradable, highly recyclable and neither swell nor

fold during processing. The material to be impregnated takes up less water due to the gelatine, facilitating time planning – an important criterion for large-surface impregnation.

The answer: gelatine always! Each matchstick head consists of a complex chemical mixture containing technical gelatine. The role of the gelatine is, when the mixture is elutriated, to bind the various chemicals together. In addition to its binding power gelatine has a further advantage: when the reaction mixture is foamed, pores form within the matchstick head, thus making ignition possible.

However, no building can be expected to last forever – from time to time it has to be carefully repaired and refurbished. When restoring such historical buildings, experts often make use of the natural elastic binding properties of GELITA special gelatines, which are used e.g. to treat the surfaces of ornate stucco. This technique of fine priming comprises a number of highly complex steps but is effective for restoring stucco marble. Between the various grinding stages warm gelatine is applied using a natural hair brush and the surface then further processed.

Thanks to our special gelatines, monuments such as the Opera House in Dresden, and the Alexander III Bridge, the largest in Paris, are able to be seen in their original grandeur.

In the field of book restoration gelatine can be used in a number of ways. Since the middle of the 19th century paper has been manufactured from wood. However, the acid wood glue used at the time tends to become brittle in modern archives and libraries. Today, gelatine is used in book restoration as a "natural glue" for repairing such brittle patches or for reglueing pages. Gelatine can also be used for fixing the color and typescript of historical texts. The famous Dresden Music Scores that were damaged in the floods of the year 2000 were restored with the help of gelatine.

Collagen hydrolysates and collagen surfactants have been used for quite some time as components of washing and cleansing agents. As additives in washing up liquids, their dermatological advantages are used to protect the skin from the more aggressive surfactants commonly used. As fibre-protecting proteins, they are particularly useful as components in special cleaners for woollen, silk and other sensitive textiles where their effect can be literally felt.

Collagen hydrolysates and collagen surfactants have been used for quite some time as

components of washing and cleansing agents. As additives in washing up liquids, their dermatological advantages are used to protect the skin from the more aggressive surfactants commonly used. As fibre-protecting proteins, they are particularly useful as components in special cleaners for woollen, silk and other sensitive textiles where their effect can be literally felt.

Collagen surfactants combine the properties of mild washing raw materials with those of collagen hydrolysate as found. Special products such as our development GELITA BIOWASH® have numerous advantages:

Gelatine and special collagen hydrolysates (GELITA FLEX®) are used as binding agents e.g. in the manufacture of bars and pellets (snacks/reward articles). Apart from the technological improvements incorporated, the high protein content of the products show special positive effects in degenerative disease of the animal skeletal system as well as in improved pelt growth.

Specially composed GELITA gelatine hydrolysates (e.g. GELITA BIOTEC®) are especially suitable as nutrient media – complex sources of nitrogen – due to their constant composition. This has been proven by numerous studies carried out in international institutes (including, among others, an article in the Journal of Biotechnology 30/93 entitled: "Use of collagen hydrolysate as a complex nitrogen source for the synthesis of penicillin by Penicillium chrysogenum"). These peptones have also been used in various industrial studies, e.g. in the manufacture of starter cultures, vitamins and antibiotics. These results have been published or presented at symposia.

The special characteristics of gelatine as a protective colloid and the fact that its electrical charge is dependent on pH make it attractive as a wall material in microencapsulation. Gelatine and its derivatives can be used in the encapsulation of:

How can gelatine help in the manufacture of silver cutlery, pots and copper pans?

GELITA gelatines are frequently used in galvanizing techniques. Added to galvanizing and electro-plating baths, they develop their protective colloid effect, hence enhancing the gloss and uniformity of the metallic coatings produced. They have proven to be particularly effective when used with copper alloys.

Apart from classical modified gelatines, methacrylated gelatine has been developed and internationally patented by

GELITA. It is characterized by its ability to polymerize. It can thus be used for other applications in addition to the classical ones such as micro-encapsulation, e.g. in the manufacture of packaging materials. In this application, UV hardening is used to promote crosslinking. The excellent film-forming properties of methacrylated GELITA gelatine make it eminently suitable for coating techniques e.g. in the manufacture of packaging material of minimal permeability for oxygen, aromas and water vapour. The application- and processrelevant properties of such coatings and laminates, as determined by GELITA in cooperation with scientific institutes under practice conditions, show that methacrylated gelatine is particularly suited to the manufacture of flexible packaging for food, pharmaceuticals and other sensitive products.

Due to its adhesive effect and reduction of surface tension the technical gelatine hydrolysate (GELITA TEC) manufactured by the GELITA Group is used extensively as leaf fertilizer. Due to the slow degra-dation of amino acids, the precisely adjusted nitrogen concentration is made available over a longer period of time; this favors the metabolism of the plants treated. Specially selected gelatines and gelatine hydrolysates are also used a biologically degradable binding agents in the manufacture of fertilizer pellets.

A perfect outfit - that's what makes fashion such fun! Our gelatine products help here by protecting the materials during manufacture. Acting as a sizing agent, the gelatine prevents the fibers from breaking during the high-speed dyeing and weaving process. The sizing agent is washed out once the process is complete. Apart from its binding and adhesive properties, the gelatine sizing agent, as a protein, also has the advantage of being biologically degradable.

Natural collagen proteins from are important components of modern skin- and hair care products

Collagen, collagen hydrolysate and, recently of increased use, plant protein hydrolysates, possess properties that are essential for the care and protection of skin and hair.

These natural biological cosmetic ingredients are isolated and purified using mild extraction or gentle enzymatic degradation (using a method specially developed by GELITA). They are dermatologically compatible and free of all contaminants.

Protein and skin careHigh-molecular, native collagen is an important moisture retainer used in creams and lotions and is suitable for all types of skin. It has been proven that collagens increase hydration, improve skin feeling and decrease the extent and depth of wrinkles.

Protein hydrolysates or wheat protein hydrolysate (GELITA PLANTASOL® ), due to their film-forming properties, provide additional positive effects by contributing to skin smoothness and softness. They also have a remarkably high capacity for radical capture. The protective function of collagene hydrolysate is particularly important in shower- and bath products. Apart from substantially reducing the skin and mucous membrane irritation brought out by conventional anionic surfactants, the skin becomes smoother and drying out is prevented.

Protein in hair careProtein hydrolysates isolated from collagen or plant raw materials are valuable components of hair care products due to their affinity to keratin. Their film-forming properties improve the gloss, and handling of hair, especially if previously treated with chemical preparations. In permanent waving and bleaching, proteins have a substantial protecting effect on the hair structure. Addition of protein hydrolysates to hair coloring sprays and toners enables hair to absorb the dyes more uniformly. Natural dyes in particular show increased absorption and more intense coloring. In leave-on products, the natural conditioning effect of protein hydrolysates is noticeable.

In pharmaceutical technology, the properties of gelatine such as film formation, thermoreversibility and adhesion are particularly important. The most important application areas for pharmaceutical gelatine are the manufacture of capsules and the embedding of vitamins.

Gelatine capsules are an elegant and widespread pharmaceutical dosage form; they enable drugs to be easily and safely administered whether in liquid, paste or solid form. At the same time, pharmaceuticals in capsule form have a high degree of bioavailability. Pharmaceutical capsules enable active ingredients to be formulated with long shelf lives, protected from light and oxygen. Depending on the nature of the substance to be encapsulated, either hard- or soft capsules can be used. Soft capsules are the more suitable for liquid or paste fillings based on oil whilst hard capsules are used in general for powdered substances.

Hard capsules are made of pure gelatine and have a water content of about 10-15 %. They are generally produced with added dye. They are produced using an immersion process and subsequently supplied to the pharmaceutical industry as closed empty capsules. In a separate process, they are then opened, filled with substance (e.g. powder or granulate) and closed off.

Soft capsules on the other hand are formed, filled and closed off in the one process. The designation soft capsule implies that the outer wall contains, apart from gelatine, a plasticiser, the degree of softness and elasticity of which depends on the quantity and type of plasticiser used, the residual moisture and the thickness of the capsule wall. Soft capsules tend to have thicker walls than hard capsules. Glycerine and sorbitol, or a mixture of both, are normally used as plasticisers.

Soft capsules are generally produced using the rotary die method, a process invented by Robert Pauli Scherer towards the end of the 1920s: in this process, two dyed and highly elastic bands of gelatine are passed through rollers. Whilst the capsules are being formed, they are filled with the required active ingredients. Gelatine-coated tablets (caplets) represent a new technical development in this area: using an immersion process, tablets are covered with a gelatine film and subsequently dried. This particular technology enables the economical advantages of tablet manufacture to be combined with the advantages of gelatine capsules for patients. The GELITA Group is the leading company world-wide in the supply of gelatine for all types of capsules.

Gelatine also plays an important part in the preparation of oil-based vitamin (A+E) preparations of long shelf life and easy applicability, both for human and animal consumption. Finely distributed vitamin A- or E oil drops in aqueous gelatine solution can be converted, by means of appropriate solidification and drying procedures, into a free-flowing powder; this can then be dissolved in aqueous solution but remains highly dispersed. The coating of vitamins with such special gelatines enables them to be protected from light and oxygen during long-term storage. In addition, the coatings can be prepared in such a way that they dissolve in both warm and cold solutions, as e.g. in the case of effervescent vitamin tablets.

Gelatine sponges play an important role in dental and surgical applications. These are prepared by foaming a gelatine solution and subsequently drying and hardening. Such blood-staunching gelatine sponges are completely resorbed in the course of wound healing. GELITA is one of the leading manufacturers of such gelatine sponges and supplies numerous domestic and foreign companies who then sterilize, pack and market the finished product.

In emergency medicine, blood replacement solutions based on gelatine are frequently used in cases where substantial blood losses have been incurred. Special gelatine quality is used for such plasma expanders; the pharmaceutical companies involved then subject it to heat or enzyme treatment and possibly modify it chemically before sterile-packaging it.

Gelatine is also used for a number of other medical and technological applications: in the manufacture of skin-compatible zinc-treated bandages, as a granulate-, tabletting- or sugar-coated tablet excipient or as a thickener for a number of drug dosage forms. Source of Information

A unique combination of specific properties makes gelatine a key component of photographic films and papers

Gelatine is utilized as a binder in light-sensitive products. It's gel-setting and filmforming properties are ideal for making clear, uniform and durable coatings which can be more than 15 layers thick in a single application.

Gelatine is indispensable in photographic coatings including silver halide emulsion layers, top coat or surface layers, interlayers and back coats. The chemical/colloidal properties enable precise precipitation and chemical ripening of photographic silver halide emulsions. Gelatine also stabilizes coupler and dye emulsions which are utilized especially in color photographic products. Gelatine's properties are required for high-speed photographic films, especially to reach the high sensitivities required for color films and medical x-ray products.

Photographic gelatine products are custom designed to meet the exacting needs of each customer. Products from the GELITA Group are well received for use in applications including graphic arts, amateur and professional photography, medical/diagnostic films and also in specialized applications including products for industrial non-destructive testing (NDT), holography, 3-dimensional imaging and emerging digital imaging products.

All modern requirements e.g. for crystalclear gels in fruit- and wine gums and dessert jelly and excellent foam formation and stabilization in the production of marshmallows can be fulfilled if the right type of gelatine is selected for the production processes involved.

In caramel and liquorice sweets, gelatine provides excellent texturing and mouthfeeling. In the case of pastilles, an elastic structure and excellent melting properties can be provided by gelatine whereas in the case of lozenges and compressed substances, its binding properties guarantee perfect stability of form.

By substituting carbohydrates, sugarfree gums can be produced for diabetics.

Gelatine can be used to produce crystal-clear, sliceable aspic meat and sausage products. Special types of gelatine, (e.g. GELITA®) are available for producing edible dips and coatings. These provide the necessary adhesion. Both gelatine and gelatine hydrolysates, available in the highest quality, can be used to optimize technological and sensory quality parameters, e.g.:

Reduction of jelly and fat residues in canned sausage

Improvement of spreading quality and softness in emulsified sandwich spreads

Whipping agent for low-calorie sandwich spreads

Improved homogeneity of binding in cooked sausage

Protein enrichment in cured meats

Rapid reduction of aw-values and shorter maturation times in raw sausage preparations

Stabilization of emulsions, dispersions and suspensions

In addition, color, taste and aroma are improved. Addition of gelatine hydrolysate can lead to a reduction in the use of salt without inhibiting taste.

This application, developed and patented internationally by GELITA Group, is gaining in importance in many other countries.

Gelatine enhances the texture of dairy products in an optimal way. Many product properties can be controlled by using different quantities and types of gelatine, e.g.:

Gelatine acts as a protective colloid in yogurts, thus preventing syneresis; at the same time, the consistency can be adjusted from creamy to almost solid.

Soft cheese can be adjusted in consistency from creamy to sliceable.

Cream and toppings can be stabilized to retain their shapes.

Sour cream retains its spreading and good melting qualities.

Its ability to bind water, form emulsions and provide stability enables it to be used in the production of low-fat dairy products.

The melting behavior of ice cream is substantially enhanced due to the improved emulsion and finer crystal structure made possible by the addition of gelatine. In this particular application, gelatine is frequently combined with other hydrocolloids.

Gelatine is used in many dessert dishes. Crystalclear, firm to soft gels are required for dessert and fruit jellies; these can be fulfilled by selecting the most suitable gelatine type.

In the production of whipped mousse and cream desserts, excellent foam formation and stability of the gelatine used are important selection criteria.

Different types of instant gelatine with different gelling properties can be used in the production of ready-to-eat desserts, both in mass production and in individual households. Whether for basic recipes for chocolate mousse, tiramisu or semolina pudding, GELITA® instant gelatines from the GELITA Group provide all of these products with a unique texture.

The clarification of wine and juices is carried out for two main reasons:

1) Substances causing turbidity or tanning that would otherwise have a negative effect on optics and taste are removed.

2) Such preclarification can enhance the efficiency of many of the centrifuges installed in modern production facilities.

Gelatines with a low bloom value as well as protein hydrolysates in powder form or as solutions (e.g. GELITA KLAR®) are particularly suitable for such applications as they can be distributed evenly without gelling, even in cold beverages. Turbidity particles, due to their possessing an

opposite electrical charge, form aggregates which then precipitate; they can then be easily removed. If necessary, gelatine treatment can be enhanced by adding silicic acid solution or bentonite. This helps to give the wines or juices the desired degree of brilliance.